Christmas Confectionery

12. April, 2009

Confectionery might perhaps not be the right name to use because it usually indicates something unhealthy wrapped in foil, out of a box with a nice picture on the front. Then you eat it and feel guilty. Sounds familiar? With these healthy little treats however you don't need to feel guilty at all. They are packed with protein, healthy fats, antioxidants and vitamins. Not too bad for something so delicious! If you want to, you can omit the chocolate dip. I don't just make these for Christmas despite the name, I make them all year round and take them to work as little energy treats or even on hikes for slow releasing carbohydrates. I haven't had a single dinner guest that didn't like these, so go ahead, try them out! These treats are also egg free and gluten free and depending on the type of chocolate you use, also lactose free and vegan.

Drain the liquid from the dates and the figs (discard water or use later in smoothies) and place in the food processor along with the 5 tablespoons orange juice, 4 tablespoons agave nectar and 80 grams raisins. Mix everything together for 10-15 seconds. You might need to scrape the sides of the bowl. Continue blending for 5-10 seconds or until the mixture is fairly coarse but sticks together when pinched with your fingers.

Place in the fridge for one hour (for easier handling).

With your hands, mould little balls. Create a flat surface/bottom for each ball (press the bottom of the ball firmly to flatten it) so that it can sit on a plate without rolling around.

Now you have to melt the chocolate. Place a clean, dry metal or glass bowl that fits snugly over the top of a saucepan. Transfer the chocolate to the bowl. Fill the small saucepan with water. Heat the saucepan over low heat until it begins to simmer, then turn heat off. Let the chocolate begin to melt, and then stir it gently with a dry spoon. When almost all of the chocolate is melted, lift the bowl from the saucepan and place on the table. Stir continuously until it is shiny, smooth, and completely melted.

Dip the top of each ball into the chocolate (and then immediately into your preferred topping) and transfer to a plate (flat side down).

Allow to cool in the fridge for 10 minutes or longer.

Tips

Keeps in the fridge for several weeks in an airtight container. Can also be frozen.

The mixture can be used for a cake bottom as well.

You can add orange zest to the mixture for a spicy kick.

You can use orange flavoured chocolate instead of the dark chocolate (just make sure it is organic and containing raw cane sugar).

You can use milk chocolate instead of the dark chocolate.

You can use maple syrup instead of the agave nectar.

You can use dried apricots, apples, pineapples and even prunes in these confectioneries.

You can use carob powder instead of the cocoa powder and carob (plates) instead of the dark chocolate.